Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Check Out Salmon Fishing On eBay. Delicious Recipes & Helpful Hints Free From Kraft® Kitchens. Salmon cakes are one of my go-to emergency meals.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Take Traditional Ingredients
- Take 1-1.5 k salmon, your preferred cut
- Take 1 large onion, sliced
- Prepare 2-3 tomatoes, sliced
- Prepare 1 bunch kang kong (water spinach), cut in 3 inches length- leaves and tender stalks
- Make ready 1/2 a medium radish, sliced (circles)
- Take 2 green finger peppers
- Make ready 1 bunch okra, halved
- Make ready 1 pack (22 g) Tamarind mix (good for 1L)
- Make ready 3-4 C water
- Get 1-3 Tbsp Fish sauce (to taste)
- Get to taste Salt
- Prepare Cooking oil to sauté
- Get Non-traditional Ingredients (for more veggies)
- Get Handful green beans, halved (optional)
- Make ready Few leaves of napa/chinese cabbage (optional), torn
- Get 1-2 garlic cloves, sliced (optional)
- Get 2 thin slices of ginger (optional)
- Prepare 2-3 calamansi, juice squeezed /strained (optional)
Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). It takes to all types of cooking methods – grilling, pan-frying, roasting, poaching. It's equally delicious dressed in flavorful sauces or unadorned, simply prepared on the grill or in the pan with a little olive oil and salt. Salmon makes the perfect meal: easy to prepare and healthy.
Instructions to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prep veggies
- Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
- Sauté in the tomatoes until soft.
- Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
- You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
- The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
- Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
- Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
- Serve hot and spoon soup over rice. Enjoy!
Try these delicious recipes any night of the week for a no-stress dinner. Salmon recipes are some of Food Network's most popular. Combine remaining ingredients; pour over salmon. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
So that’s going to wrap this up with this exceptional food salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
